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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Servings: 6 cups
Calories: 1271kcal
Ingredients
Ingredients
- 4 oz Pasturized liquid egg whites
- 3 teaspoon Créme bouquet optional flavoring
- ¼ teaspoon Fine salt
- 16 oz Powdered sugar
- 1 teaspoon Vanilla extract
- 1 dash Lemon extract
- 6 oz White chocolate Good quality
- 24 oz Butter room temperature
Instructions
Instructions
- Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
- Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined.
- Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
- Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
- Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high. Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
- Whisk on medium-high for a few minutes, until light & fluffy and white in color.
Notes
I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub ¼ cup cocoa for ¼ cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!
Nutrition
Calories: 1271kcal | Carbohydrates: 92g | Protein: 4g | Fat: 101g | Saturated Fat: 63g | Cholesterol: 249mg | Sodium: 964mg | Potassium: 138mg | Sugar: 90g | Vitamin A: 2840IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
Melissa P says
So smooth and silky, and not overly sweet. The lemon extract is the perfect addition, it adds a little “something” without making the frosting lemony. Another fantastic recipe, Liz!
RoseCityBaker says
Liz, this buttercream is absolutely perfect! I’m LOVING the pasteurized egg white method and your flavorings for this White Chocolate version are spot-on.This is my new GO-TO frosting! Thank you!
Melissa B. says
I didn't have creme bouquet so I used extra vanilla bean paste. I usually use a mock swiss meringue but wanted to try adding white chocolate to it and decided to give this version a try. It was the best frosting I've ever had and several people said the same. I had some leftover and I've been dipping graham crackers and strawberries in it. It's fantastic and easy to follow!
French Lady says
Magnificent! I truly, truly enjoyed this buttercream, one the the absolute BEST I've ever had. I'm keeping this in my repertoire. I will say, because there may be someone else who would benefit from this knowledge, that I have a daughter who is allergic to raw eggs, so SMBC has always been a no-go for us, though we dearly love it. I have found that using aquafaba instead of egg whites is a most excellent substitute that someone may not know about, and it works PERFECTLY in this recipe for anyone who has an egg allergy. Aquafaba is the liquid you find in a can of chickpeas! Drain the chickpeas and reserve the liquid to substitute for the egg white amount required in this recipe. I used 4 ounces, like we are asked to follow with egg whites. You do NOT taste the eggs, and it was a heavenly, lovely, fluffy frosting. I was nervous about the substitution because, well, you never know how it would really turn out until you try it. But it was a HIT. The white chocolate was DIVINE. Thanks!
Chetana says
Flavor and texture are very nice. It is easy to flavor any way you like. So far, it seems stable and does not separate on you
Emma Dilemma says
Hi and thanks so much for this recipe. I’m going to try a chocolate drip cake with a white chocolate frosting and a dark chocolate ganache drip on top. Would this recipe work for covering the sides smoothly with sharp edges? Thanks in advance
Elizabeth Marek says
yes, you can use any kind of frosting to frost a cake
Linda K says
I love this frosting! I don’t know why it took me so long to try it. I’m glad I did! The recipe was very easy to follow and the taste is amazing! Thank you
Martine says
I love your easy buttercream recipe!! Everytime i make a buttercream recipe from someone else, i regret it and go back to yours.
I have made this one with speculoos spread instead of the white chocolate. It was delicious.
I always use egg white powder, which works great! I have never seen pasteurized eggwhites in the stores here (Netherlands)
Thank you for all your delicious recipes. I will keep trying them out!
Lheen says
Can I put tiny TINY drop purple food coloring for a whiter frosting? same on your buttercream frosting. I really like white frosting but with white chocolate flavor.
The Sugar Geek Show says
Yes you sure can
nanah says
Hi liz we don't have this type of egg white in my country I only do regular imbc,smbc,fmbc how can I turn it into white chocolate bc please help?
The Sugar Geek Show says
Yes you can, just add the cooled chocolate to SMBC or IMBC
SiM says
should I use a Wilton gel food coloring or a Wilton icing coloring?? is there a difference??
The Sugar Geek Show says
I don't know if there is a difference, they sound the same to me
Mel says
Hi. Should I double this recipe to cover a 3 layer- 8 inch round cake?
The Sugar Geek Show says
No, this will be plenty of buttercream for one 8" cake
Vanessa Harrison says
How long can it be keep in the refrigerator and then taken out to re whip it.
The Sugar Geek Show says
No more than a week, otherwise you should freeze it
Julia says
How long will the BC stay fresh? I am making a wedding cake, I need to transport the cake the day before it's required.
The Sugar Geek Show says
This type of buttercream will keep for days.
Colleen Haire says
I have seen lots of comments about freezing this BC. However, once you have decorated the cake with the white chocolate bc, can you freeze the cake. . Will bc cake crack upon thawing
The Sugar Geek Show says
No, the BC will not crack. Defrost the cake for at least one day in the fridge so it slowly comes to room temperature